A delicious dessert recipe for Cucumber and Pineapple Sorbet with just a dash of gin.
1/2 Cup Sugar
1/2 Cup Water
600g Cucumber (peeled and roughly chopped)
250g Pineapple Pieces (fresh or canned)
2 Tablespoons Lime Juice
2 Tablespoons Gin
1 Teaspoon Vanilla Extract
Add sugar and water to a small saucepan.
Over medium high heat, stir until the sugar dissolves, then remove from heat and let cool to room temperature.
Add all ingredients to a blender and puree until everything is smooth.
Pour into a container and chill for at least 2 hours.
Pour puree into the bowl of your ice cream maker and process according to manufacturer’s directions.*
Scrape out sorbet from ice cream maker, into a container and freeze for at least 2 hours before serving.
Recipe courtesy of My Man’s Belly.